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Easter Carrot Cake

This Easter Carrot Cake is soft, warmly spiced, and incredibly moist. Topped with a smooth cream cheese frosting, it’s a classic dessert that feels comforting, festive, and perfect for sharing.
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Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups finely grated carrots
Cream Cheese Frosting
  • 8 oz cream cheese softened
  • ½ cup unsalted butter softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat the oven to 350°F (175°C) and grease a 9x13-inch pan.
  2. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
  3. In another bowl, mix sugars, oil, eggs, and vanilla until smooth.
  4. Gradually add dry ingredients to wet ingredients, mixing gently.
  5. Fold in grated carrots until evenly combined.
  6. Pour batter into the prepared pan and smooth the top.
  7. Bake for 35–40 minutes, until a toothpick comes out clean.
  8. Let the cake cool completely.
  9. Beat frosting ingredients until smooth and spread over cooled cake.

Notes

  • Store covered in the refrigerator for up to 5 days.
  • The unfrosted cake can be frozen for up to 2 months.
  • Add chopped walnuts or pecans for extra texture if desired.